Synthesis and antioxidant activities of garlic polysaccharide-Fe(III) complex

Abstract Garlic polysaccharide-Fe(III) complex (FePS) was synthesized by co-thermal synthesis with garlic polysaccharide (PS) and ferric trichloride. The complex was characterized by infrared spectroscopy and thermogravimetric analysis. The scavenging activity of PS and FePS on hydroxyl radicals, superoxide anions and lipid peroxidation were studied. The scavenging hydroxyl radical activity of PS and FePS was similar, that was to say, FePS had not obvious raised compared with PS. The inhibitory effect on lipid peroxidation of FePS was lower than that of PS at low concentration. With the increase of concentration, the inhibitory effect of FePS increased rapidly and exceeded that of PS. The scavenging ability of FePS on superoxide anion radicals was obviously raised than that of PS, which showed a good synergistic effect.